Best Buffalo Hot Wings Soup Recipes
BUFFALO CHICKEN WING SOUP
Steps:
- In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
- Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn't have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
- Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it's stirred well. Bring to a boil.
- Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
- To serve, garnish with parsley, top with blue cheese and green onions.
Nutrition Facts : ServingSize 545 g, Calories 401 kcal, Carbohydrate 15 g, Protein 26 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 1199 mg, Fiber 2 g, Sugar 5 g
BUFFALO CHICKEN WING SOUP
this can be used with regular chicken breast either shredded or cubed. I usually make mine with shredded chicken.
Provided by weekend cooker
Categories Meat
Time 4h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine milk and soups in slow cooker. Stir till smooth.
- Stir in chicken.
- Cover and cook 3 3/4-4 3/4 hours.
- When done cooking stir in sour cream and hot sauce.
- Cover and continue cooking for 15 minutes, or until bubbly.
Nutrition Facts : Calories 365.6, Fat 22.7, SaturatedFat 10.5, Cholesterol 89.7, Sodium 1001.8, Carbohydrate 17.6, Sugar 1.7, Protein 22.5
SLOW COOKER BUFFALO CHICKEN WING SOUP
A true Buffalo chicken wing soup done with a slow cooker.
Provided by Greg Amirault
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.5 g, Cholesterol 137.4 mg, Fat 42.4 g, Fiber 3.3 g, Protein 27.9 g, SaturatedFat 22.9 g, Sodium 1909 mg, Sugar 4.2 g
BUFFALO CHICKEN WING SOUP
There is a restaurant in Buffalo NY famous for chicken wing soup after many tries and Bills games later I have been told mine is better. I usually make this recipe x4 for tailgate parties
Provided by etflaxn9_11302024
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Saute veggies for 5 minutes.
- Add everything except potatoes and cook on low for 45 minutes.
- Add potatoes and season.
- cook 15 minutes longer until potatoes are warmed.
- or.
- add everything except potatoes to a crock pot and cook 4 to 5 hours or veggies are cooked adding the potatoes at the end.
Nutrition Facts : Calories 568.6, Fat 35, SaturatedFat 14.7, Cholesterol 121.9, Sodium 1584.5, Carbohydrate 32.7, Fiber 1.9, Sugar 5.3, Protein 31
SPICY BUFFALO CHICKEN WING SOUP
My Dad found this recipe somewhere online. I don't have the original maker of the recipe so my apologies to the chef as well as my thanks! The recipe calls for pulled chicken, but my Dad used pre-cooked chicken strips. It was still pretty good but I'm going to use pulled chicken with some seasoning on there when I make it myself...I'll let you know how it is and share a picture.
Provided by bjenkins3891
Categories Stocks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
- Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
- Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
- Serve in heated bowls and garnish with bleu cheese crumbles.
- ***(The prep and cooking times are estimated and do not include cooking chicken time).
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